French Lobster Thermidor Delight Recipe
French Lobster Thermidor Delight is a classic French seafood dish featuring tender lobster meat cooked in a rich, creamy mushroom and white wine sauce, flavored with Parmesan cheese and paprika. The mixture is then baked in the lobster shells under the broiler until golden and bubbly, providing a luxurious and flavorful dining experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Seafood
- Method: Broiling
- Cuisine: French
Ingredients
Scale
Seafood
- 2 live lobsters (1.5 pounds each)
Sauce
- 4 tbsp unsalted butter
- 2 shallots, finely chopped
- 1 cup cremini mushrooms, sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Lobsters: Bring a large pot of salted water to a boil. Cook the lobsters for 8-10 minutes until their shells turn bright red. Remove the lobsters and let them cool slightly before cracking open to access the meat.
- Prepare the Sauce Base: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped shallots and sauté until they become translucent, about 2 minutes. Then add the sliced cremini mushrooms and cook until they are tender and released their moisture.
- Simmer with Wine and Cream: Pour in the dry white wine and allow it to simmer for 3-4 minutes until it reduces by half. Stir in the heavy cream and continue cooking until the sauce slightly thickens, which should take about 3 minutes.
- Combine Lobster and Seasonings: Chop the lobster meat into bite-sized pieces and fold it gently into the creamy mushroom sauce. Add the paprika and half of the freshly grated Parmesan cheese. Season the mixture with salt and pepper according to taste.
- Broil in Lobster Shells: Preheat the broiler in your oven. Clean the lobster shells thoroughly and fill them with the prepared lobster mixture. Top with the remaining Parmesan cheese and place under the broiler for 3-5 minutes until the cheese is golden brown and bubbly. Garnish with chopped fresh parsley before serving.
Notes
- Use fresh live lobsters for the best flavor and texture.
- Dry white wine is preferred to avoid overly sweet sauce; Sauvignon Blanc or Chardonnay work well.
- Handle lobster meat gently when mixing to keep chunks intact.
- Watch the broiler carefully to prevent burning the cheese topping.
- Serve immediately for optimal flavor and presentation.
Keywords: Lobster Thermidor, French seafood recipe, creamy lobster, broiled lobster, classic French dish
